What's that saying...? "One man's trash is another man's treasure." You can apply it to the everyday food we eat. What makes up a traditional meal in one country might turn the stomach of a person on the opposite side of the globe. So, take a deep breath and dive into some of the most adventurous recipes from around the world. Are you brave enough to broaden your culinary horizons?
Don't let the name fool you. These eggs are not 1000 years old, but from the looks of them you can see where the name comes from. Also known as Century Eggs, these are a delicacy in China. They're made by coating the eggs with a mud-like mixture then burying them for a number of months. When they emerge, the eggs are perfectly preserved and the taste rivals the best sharp cheese. This beautiful recipe breaks down exactly what you need to create your own!
Photo credit: The Silk Road Gourmet
Maeng Da is a water beetle found in Thailand. Their intimidating size can bring a man to his knees but in this traditional recipe, they are lightly grilled and combined with chilies and catfish for a tantalizing bite!
Photo credit: Chef-A-Gogo
Hákarl is fermented Greenland shark or Sleeper shark from Iceland. The meat is burried in the ground and while it decomposes, it oozes ammonia. Yum! After several months, it's ready to be served! The taste is described to be a pungent fishy cheese flavor with a texture like a piece of fat.
Photo credit: Ice Cook
Blood sausage is exactly what it sounds like. This delicacy is made in many countries other than Portugal. Sometimes it's sweet and sometimes it's savory. This poetic recipe uses pork shoulder, duck fat and spices in the mix making this blood sausage very desirable.
Photo credit: Hunter Angler Gardener Cook
First of all, I have to admit that I am a lover of all things haggis and this looks incredible! Haggis is a savory pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered. Sounds appetizing, does it not?
Photo credit: Great British Chefs
This recipe comes to us from Bun Rueng, North Thailand. A savory dip that combines giant hornet larvae, blistered Thai chilies, salt and sugar. Serve it with sticky rice for a complete meal!
Photo credit: Chef-A-Gogo
Edible bird's nests are listed among the most expensive culinary products. The nests are harvested from the Swiftlet and cleaned for consumption. The most popular recipe is for Bird's Nest Soup -- a traditional delicacy in China. This recipe uses rock sugar and dried red dates creating a sweet flavor.
Photo credit: Sakura Haruka
Weaver Ants eggs are a highly prized delicacy in Northeastern Thailand and according to Wikipedia.org, the price of weaver ant larvae is twice the price of good-quality beef! Weaver ants produce their eggs only once a year during the cooler months. Once harvested, they're wrapped in banana leaves and sold at local markets. This recipe calls for a quick stir-fry!
Photo credit: Bizarre Food
Entomophagy, the practice of eating insects, is not a new or uncommon custom. In fact, it's catching on here in the Western world where people are putting modern twists on old recipes. Check out this caramel cricket snack mix full of delicious flavor and crunch!
1000 Year Eggs (Century Eggs)
Nam prik Maeng Da (Thai Water Beetle and Fish Dip)
Portuguese Blood Sausage
Haggis Scotch Quail Eggs
Nam Prik Dtor Dtua (Wasp Larvae & Roasted Chili Dip)
Bird's Nest Soup
Stir-Fry Weaver Ant Eggs
Chirpy Cricket Caramel Crunch
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